Cherry Almond Cream Recipe
Ingredients
| 1 recipe Royal Cream Fondant | ||
| Almond extract | 1/4 Teaspoon | |
| 4 drops cherry flavoring | ||
| Almonds | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup finely chopped candied red cherries | ||
| 1 pound dark chocolate confectioners' coating | ||
Directions
Prepare Royal Cream Fondant as directed, except after fondant has cooled till slightly warm make indentation in fondant and add the almond extract; cherry flavoring; and food coloring, if desired.
Continue beating and allow to ripen as directed.
Knead almonds and cherries into ripened fondant.
(If mixture is sticky, add sifted powdered sugar to fondant, 1 tablespoon at a time, and coat hands with powdered sugar.) Shape candy into 1 inch balls.
Place on baking sheet lined with waxed paper.
Let stand at room temperature, uncovered, for at least 1 hour or till a crust forms over surface of the candies.
Dip candies in melted confectioners' coating.
Place dipped candies on baking sheets lined with waxed paper or on a marble slab till dry and set.
Continue beating and allow to ripen as directed.
Knead almonds and cherries into ripened fondant.
(If mixture is sticky, add sifted powdered sugar to fondant, 1 tablespoon at a time, and coat hands with powdered sugar.) Shape candy into 1 inch balls.
Place on baking sheet lined with waxed paper.
Let stand at room temperature, uncovered, for at least 1 hour or till a crust forms over surface of the candies.
Dip candies in melted confectioners' coating.
Place dipped candies on baking sheets lined with waxed paper or on a marble slab till dry and set.
Chef
